Daryl looks for a little less wood in his Shiraz than is typical of Australian Shiraz. He wants a wine that is rich, but not overly jammy, tannic, or oaky in flavor so that it can show off the spicy, anise, berry flavors – true varietal characters in the grape. He is looking for a firm, fleshy structure and a fine texture. Daryl achieves his results by traditional and gentle winemaking methods: fermentation is small batches, punched down in open-top vessels; a skin maceration of only 6 days; minimal handling throughout and aging in American oak (half new, half 1 year old). Careful barrel selection increases the quality and consistency of our Shiraz.